Pumpkin Sorrentinos

In a bowl, combine the eggs and salt, lightly beat them, and gradually add the flour and milk alternately until you form a dough that doesn’t stick to your hands and is soft.

Cover the dough with a clean, dry cloth and let it rest for half an hour.

In a skillet, melt the butter and sauté the minced garlic and onion. Once the onion becomes translucent, add the pumpkin puree.

Mix well and add the grated cheese, salt, pepper, and nutmeg. Stir and cook for 5 minutes.

Remove from heat and let cool, or better yet, let it rest until the next day.

Roll out the dough thinly and assemble the sorrentinos using special molds or manually. For manual assembly, place a circle of dough, add a portion of filling, and cover with another circle. Brush the edges with egg white and press to seal. Then, use a sharp round cutter to trim the excess dough.

If using sorrentino molds, place a circle of dough in the mold, add a bit of filling, and cover with another circle. Roll a rolling pin over the mold to cut off the excess dough, sprinkle with flour, and turn the mold over to release the pasta.

Boil the sorrentinos in plenty of boiling water. When they float to the surface, stir gently with a wooden spoon, cook for 5 more minutes, and remove them with a slotted spoon.

Serve the pumpkin sorrentinos with your favorite sauce.